Sweet Barbecue Meatballs

February 19, 2014 Leave a Comment
Sweet Barbecue Meatballs

Sweet Barbecue Meatballs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

The sweet, thick barbecue sauce clings to large tasty meatballs.  This recipe is one of my favorites to take to potlucks or to serve as a meal after harvest.

        Marion Tipton                                                                  Phoenix, Arizona

 

Sweet Barbecue Meatballs Recipe

Sweet Barbecue Meatballs

1 cup quick-cooking oats

1 egg

1/3 cup evaporated milk

¾ tsp. chili powder

¾ tsp. salt

¼ tsp. pepper

1/8 tsp. garlic powder

1 ½ lbs. ground pork

1 cup ketchup

¾ cup packed brown sugar

2 ½ tsp. liquid smoke, optional

½ tsp. lemon juice

In a large bowl, combine the first seven ingredients.  Crumble pork over mixture and mix well.  Shape into 2 inch balls.  Place meatballs on a greased rack in a shallow baking pan.  Bake, uncovered, at 375 F. for 20-25 minutes or until a thermometer reads 160 F.  Drain on paper towels.  Transfer to an ungreased 2 quart baking dish.

Meanwhile, in a saucepan, combine ketchup, brown sugar, liquid smoke if desired and lemon juice; cook and stir until brown sugar is dissolved.  Pour over meatballs.  Bake, uncovered, at 375 F. for 10-15 minutes longer or until heated through.             6 servings

 

(Recipe for Sweet Barbecue Meatballs was on www.tasteofhome.com, 2014)

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Best Coconut Chocolate Cake

February 10, 2014 Leave a Comment

 

Best Coconut Chocolate Cake

Best Coconut Chocolate Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I hope other families enjoy this coconut chocolate cake as much as my family does.

            Dorothy West                                                                    Nacogdoches, Texas

 

Best Coconut Chocolate Cake Recipe

Best Coconut Chocolate Cake

 

2 cups flour

2 cups sugar

1 tsp. baking soda

½ tsp. salt

1 cup butter, cubed

1 cup water

¼ cup baking cocoa

2 eggs

½ cup buttermilk

1 tsp. vanilla

Topping:   1 can (12 oz.) evaporated milk, divided

1 ¼ cups sugar, divided

20 large marshmallows

1 package (14 oz.) coconut

2 cups slivered almonds, toasted, divided

½ cup butter, cubed

1 cup semi-sweet chocolate chips

In a large bowl, combine the flour, sugar, baking soda and salt.  In a small saucepan, combine the butter, water, cocoa.  Cook and stir until butter is melted; add to dry ingredients.  Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.

Pour into a greased 15×10 inch baking pan.  Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a large saucepan, combine 1 cup evaporated milk, ¾ cup sugar and marshmallows; cook and stir until marshmallows are melted.  Remove from heat; stir in coconut.  Immediately sprinkle I cup almonds over cake.  Spread coconut mixture over top.  Sprinkle with remaining almonds (pan will be full).

In a small saucepan, combine butter with remaining milk and sugar.  Cook and stir until butter is melted.  Remove from the heat; stir in chocolate chips until melted.  Drizzle over almonds.  Cool on a wire rack.

35 servings

(Recipe for Best Coconut Chocolate Cake was on www.tasteofhome.com, 2014)

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Nut Roll

December 27, 2013 Leave a Comment
Nut Rolls

Nut Rolls

This recipe is from my Mother-In-Law, Marie Shea.  Mom loved to bake for friends and family.  The Nut Rolls were a staple…she baked it so often.  Everything that she made was from scratch, and most of the time she didn’t even look at a recipe.  Don’t get me wrong…she always had the recipe there in case if she needed it.

Nut Roll Recipe

Nut Rolls

STEP 1:   1 pkg. dry yeast

1 tsp. sugar

1 tsp. flour

STEP 2:   1 stick margarine

4 cups flour

3 Tbsp. sugar

1 ½ tsp. salt

STEP 3:   1 small can Evaporated Milk

3 egg yolks

1 egg white

STEP 4:   1 stick margarine

1 small can evaporated milk

1 cup sugar

STEP 5:   1 Lb. walnuts

Melted margarine

Place all ingredients in STEP 1 into ½ cup of luke warm water; heat the water to 115 F.  Stir to mix and set aside until it FOAMS UP.

STEP 2 – Cut 1 stick of margarine into the flour, sugar and salt.

STEP 3 – Pour the evaporated milk into a 1 CUP measuring cup; fill with water until it equals one full cup.  Then beat the yolks until foamy.  Pour the milk into the yolks and beat.  Add yeast mixture; beat up a little then add to the flour.  Knead until no longer sticky; add more flour if needed.  Place dough into a buttered bowl and place in fridge overnight.  **DOUGH WILL NOT DOUBLE IN SIZE, BUT WILL INCREASE A LITTLE**

STEP 4 –  Now make the nut filling.  Bring to a boil; the margarine, milk and sugar.  Take off the heat and cool.

STEP 5 – Chop 1 Lb. walnuts in blender.  By the time the walnuts are chopped, the margarine mixture should be cooled.

STEP 6 – Add walnuts to margarine mixture then add 1 egg white, beat up until foamy, then place in fridge for about 2 hours.

SPRAY PAM ON COOKIE SHEETS

***   CUT DOUGH INTO 2 OZ. OR 4 OZ. PIECES, ROLL OUT DOUGH, FILL WITH WALNUT MIXTURE   ***

***   BRUSH WITH MELTED MARGARINE   ***

BAKE 325 F. 20 MINUTES – BOTTOM RACK

15 – 20 MINUTES TOP RACK

 

(Recipe for Nut Rolls is from Marie Shea)

 

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Caramel Fudge Cheesecake

October 24, 2013 Leave a Comment
Caramel Fudge Cheesecake

Caramel Fudge Cheesecake

 

It’s hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel.  I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family.

        Brenda Ruse                                                                       Truro, Nova Scotia

 

Caramel Fudge Cheesecake Recipe

Caramel Fudge Cheesecake

1 package fudge brownie mix (8 inch pan size)

1 package (14 oz.) caramels

¼ cup evaporated milk

1 ¼ cups coarsely chopped pecans

2 packages (8 oz. each) cream cheese, softened

½ cup sugar

2 Eggland’s Best Eggs, lightly beaten

2 oz. unsweetened chocolate, melted and cooled

Prepare brownie batter according to package directions.  Spread into a greased 9 inch springform pan.  Place on a baking sheet.  Bake at 350 F. for 20 minutes.  Place pan on a wire rack for 10 minutes (leave oven on).

Meanwhile, in a microwave-safe bowl, melt caramels with milk.  Pour over brownie crust; sprinkle with pecans.  In a large bowl, beat cream cheese and sugar.  Add eggs; beat on low speed just until combined.  Stir in melted chocolate.  Pour over pecans.  Return pan to baking sheet.

Bake for 35-40 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of pan.  Refrigerate leftovers.             12 servings

 

(Recipe for Caramel Fudge Cheesecake came from tasteofhome.com)

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Bacon Vegetable Quiche

July 19, 2013 Leave a Comment
Bacon Vegetable Quiche

Bacon Vegetable Quiche

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes

at www.tastaofhome.com

This recipe is so versatile!  You can use Vidalia onions, green onions or leeks.  Asparagus can take the place of broccoli, and you can use whatever fresh herbs or cheese you have on hand.  I especially like it in spring, when I’m overwhelmed with an abundance of fresh greens.

                 Shannon Koene                                                                                                Blacksburg, Virginia

 

Bacon Vegetable Quiche Recipe

Bacon Vegetable Quiche

1 unbaked pastry shell (9 inches)

2 cups fresh baby spinach

1 cup sliced fresh mushrooms

1 cup chopped fresh broccoli

¾ cup chopped sweet onions

2 ½ tsp. olive oil

3 eggs, lightly beaten

1 can (5 oz.) evaporated milk

1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed

¼ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded cheddar cheese

6 bacon strips, cooked and crumbled

½ cup crumbled tomato and basil feta cheese

Line unpricked pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. for 8 minutes.  Remove foil; bake 5 minutes longer.

Meanwhile, in a large skillet, sauté the spinach, mushrooms, broccoli and onions in oil until tender.  In a large bowl, whisk the eggs, milk, rosemary, salt and pepper.

Using a slotted spoon, transfer vegetables to egg mixture.  Stir in cheddar cheese and bacon.  Pour into crust.  Sprinkle with feta cheese.

Cover edges loosely with foil.  Bake at 375 F. for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.         6 servings

 

 

(Recipe for Bacon Vegetable Quiche was in www.tasteofhome.com)

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Meatballs

April 23, 2013 Leave a Comment
Meatballs

Meatballs

It’s just not spaghetti without meatballs.

 

Meatballs Recipe

Meatballs

2 lbs. ground beef and turkey mix

2 Tbsp. minced toasted onions*

1 tsp. toasted onion powder*

1 tsp. salt

1 cup freshly grated bread crumbs

1 tsp. Tuscan sunset*

Freshly ground pepper, to taste*

½ cup evaporated milk (see note)

1 egg

1 tsp. Worcestershire sauce

(* Penzeys spices)

Preheat oven to 350 F.  In a large bowl, combine the dry ingredients and set aside.  In a separate bowl, combine the milk, egg and Worcestershire.  Add the wet ingredients to the dry and mix well.  Add in the meat by fistfuls and mix in gently by hand.  Roll into 1-inch balls and place on parchment paper or foil-lined baking sheets.

Bake for 30 minutes turning once halfway through baking.  Add to sauce or eat straight out of the oven.

Note:  Evaporated milk is an old-fashioned way to preserve milk.  The water in the milk is reduced by half, and then it is canned.  You can substitute half & half, or cream for the 1/2bcup evaporated milk if desired –not quite the same, but it works great!

(Recipe for Meatballs was in the Penzeys Spice Spring 2013  Catalog.)

 

Vegetarian Marinara

Vegetarian Marinara

Vegetarian Marinara

This is a nice, basic pasta sauce.

Vegetarian Marinara

3-4 Tbsp. olive oil

3 large shallots (do not use dried)

4-6 garlic cloves, minced (1 tsp. Penzeys minced garlic*)

1 Tbsp. California basil*

2 tsp. Turkish oregano*

½ tsp. crushed red peppers*, optional

1 6-oz. can tomato paste (use 2 cans for a thicker sauce)

1 28-oz. whole tomatoes, undrained

1/3-1/2 cup dry red wine

¼-1/2 tsp. salt

¼-1/2 tsp. freshly ground pepper*

1 tsp. sugar, optional

In a heavy-bottomed stockpot heat the oil over medium-high heat.  Chop the shallots and add to the pan, cook, stirring regularly, about 5 minutes.  Add garlic, basil, oregano and crushed red pepper; sauté for about 2-3 minutes.  Add to tomato paste and stir 2-3 minutes.  Add the tomatoes with juice and the wine; simmer, uncovered, over low heat for 1-2 hours stirring occasionally.  Season with salt and peppers and add sugar if desired.  Add water if the sauce is too thick.

(Recipe for Vegetarian Marinara is from the Penzeys Spices Spring 2013 Catalog.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Vegetable Quiche Muffins

April 3, 2013 Leave a Comment
Vegetable Quiche Muffins

Vegetable Quiche Muffins

Rise and shine with the perfect breakfast bites!  Or, relax a little and serve them for a later brunch.  Either way, these little quiches are easy to make and even easier to make disappear.  Featuring a quick biscuit dough crust, they only require a few minutes of prep time.  Pair them with fresh fruit and assorted teas for a festive spring meal without the fuss.

Vegetable Quiche Muffins Recipe

Vegetable Quiche Muffins

1 10-count tube (7.5 oz. pkg.) standard size buttermilk biscuits

½ cup shredded reduces-fat Swiss, Cheddar or mozzarella cheese

1 cup broccoli florets

½ cup red bell pepper, thin strips

2 scallions, sliced

1 8-oz. carton refrigerated or frozen egg product, thawed (about 1 cup)

¼ cup evaporated skim milk

¼ tsp. dried thyme, crushed

1/8 tsp. black pepper

Additional thin strips red bell pepper, optional

Spray 12 count muffin tin with nonstick coating.  Carefully press 1 biscuit into each of 10 cups in muffin tin, flattening firmly with fingers to form the crust of the quiche.  Sprinkle evenly with cheese.

In a small covered saucepan, cook the broccoli, ½ cup bell pepper strips and the scallions in a small amount of boiling water about 3 minutes or until crisp-tender.  Drain well; sprinkle cooked vegetables over cheese in muffin tins.

In a medium mixing bowl, stir together egg products, evaporated skim milk, thyme and black pepper.  Pour over vegetables in muffin tins. (Note: You may have leftover egg mixture.  Do not OVERFILL or quiches will overflow.)   Place on a baking sheet.  Bake in a 375 F. oven for 25-30 minutes or until puffed and a knife inserted near the center of each comes out clean.  Let stand 5 minutes before serving.  If desired, garnish with additional strips of red pepper.

(Recipe for Vegetable Quiche was in Stop&Shop recipes that were mailed to card holders.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Barbecue Meatballs

January 10, 2013 Leave a Comment
Barbecue Meatballs

Barbecue Meatballs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

I came across this recipe while living abroad many years ago.  These meatballs are as finger-licking good as barbecued ribs but easier to eat.

                Dane Harvill                                                                              Mosca, Colorado

Barbecue Meatballs Recipe

2

Barbecue Meatballs

2 eggs

½ cup evaporated milk

1 cup dry bread crumbs

1 small onion, chopped

1 tsp. salt

½ tsp. pepper

2 Lbs. ground beef

Sauce:    1 ½ cups water

2/3 cup packed browned sugar

¼ cup chili sauce

3 Tbsp. cider vinegar

3 Tbsp. soy sauce

2 Tbsp. ketchup

1 ½ tsp. ground ginger

¼ tsp. salt

1/8 tsp. pepper

Dash Worcestershire sauce

In a large bowl, combine the first six (6) ingredients.  Crumble beef over mixture and mix well.  With wet hands, shape into 1-inch balls.  In a large skillet, brown meatballs in small batches over medium heat, turning often.  Remove with slotted spoon and keep warm; drain.

In the same pan, combine sauce ingredients.  Bring to a boil over medium heat.  Reduce heat; add the meatballs.  Simmer uncovered for 30 minutes or until sauce is absorbed.       6 ½ dozen

 

(Recipe for Barbecue Meatballs was on tasteofhome.com/Recipes – 2012)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

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Nut Roll Recipe by Lillian Pisani/The Greco Family “Cook”Book

December 13, 2012 Leave a Comment

Nut Roll

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

At Christmas time, I get calls from family and friends to be sure to make this.  This recipe makes four (4) large nut rolls.

Nut Roll Recipe by Lillian Pisani/The Greco Family “Cook”Book

Nut Roll

1 pkg. dry yeast

1 tsp. sugar

¼ cup lukewarm water

1 tsp. flour

4 cups flour

3  Tbsp. sugar

1 tsp. salt

¼ lb. margarine

1 (5 oz.) can evaporated milk (add water to make 1 cup)

3 beaten egg yolks

Filling:   1 (5 oz.) can evaporated milk

1 cup sugar

¼ lb. margarine

1 lb. walnuts, crushed

1 egg white

Dissolve 1st four ingredients in water.  Let stand until mixture foams.

Measure 4 cups flour, sift with sugar and salt.  Cut in margarine (as you would for a pie crust).  Mix egg yolks and milk.  Add foaming yeast.  Make a dent in flour and add mixture.  Knead into a smooth dough.  Place in a bowl.  Grease the top and place in refrigerator overnight.

 

Filling:   Place milk, sugar and margarine in saucepan.  Bring to a boil.  Remove from heat.  Combine with nuts and beaten egg white.  Separate dough into 4 sections.  Roll each section as if you were making pizza, in the shape of a rectangle.  Spread filling over top (about 4 heaping tablespoons on each section).  Roll up as in jellyroll.  Place on a greased cookie sheet with seam down.  Pinch sides.  Let rise about 2 hours on the baking sheet before baking.

Bake 325 F. for 20 – 25 minutes until brown.

Cool and sprinkle with powdered sugar or make a light powdered sugar frosting.  Slice and serve.  Enjoy!

(Recipe for the Nut Roll was in the Greco Family “Cook”Book., Lillian Pisani,  1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Nut Roll, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Chocolate Turtle Cheesecake by Michelle Roma/The Greco Family “Cook”Book

October 11, 2012 Leave a Comment

Chocolate Turtle Cheesecake

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipes to the cookbook.

 

Only 5 minutes to prepare.   Serves 12

Chocolate Turtle Cheesecake by Michelle Roma/The Greco Family “Cook”Book

Chocolate Turtle Cheesecake

1 (14 oz.) package of caramels

1 (5 oz.) can evaporated milk

1 ¼ cup pecans, chopped

1 (9”) chocolate crumb pie crust

1 (3 oz.) package cream cheese

½ cup sour cream

¼ cup milk

1 package instant chocolate pudding

2/3 cup fudge topping

Place caramels and evaporated milk into heavy saucepan.  Heat on medium.  Stir constantly until smooth (about 5 minutes).  Stir in 1 cup of pecans.  Pour into pie crust.  Combine cream cheese, sour cream and milk in blender until smooth.  Add pudding mix and blend 30 seconds more.

Chill, loosely covered (15 minutes).  Drizzle fudge topping over pudding layer.  Sprinkle ¼ cup chopped pecans.  Chill, loosely-covered until ready to serve.

(Recipe for the Chocolate Turtle Cheesecake recipe was in the Greco Family “Cook”Book, Michelle Roma, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Chocolate Turtle Cheesecake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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